Chicken wings ON a sandwich? We’ll take our Nobel Prize now.
Ingredients
- 1 Take & Bake Seeded Sourdough Roll
- 2 Chicken wings fully cooked
- ½ Cup mixed Cabbage
- 1 Tsp Sugar
- 3 Fresh Mint, chopped
- 1 Tsp Apple Cider Vinegar
- 2 Tsp Honey
- 1 Tsp Water
- 1 Garlic Cloves, sliced thin
- 1 Tsp Olive Oil
- 2 Tbsp Ranch Dressing
- Salt and Pepper
Preparation
- Heat the oven to 350℉.
- Slice the Seeded Sourdough Roll in half lengthwise and place on a baking sheet with the cut-side up.
- Place in the oven and toast until just starting to turn golden-brown. Remove and let cool.
- For the slaw, put the cabbage in a bowl and add vinegar, sugar, and mint; mix together. Let sit for 10 minutes until flavors come together.
- Take the cooked chicken wings and make a cut lengthwise along the wing to pull out each bone.
- Add the sliced garlic and olive oil in a pan over low heat. Increase temperature to medium heat and cook until golden-brown.
- Add the water and honey; mix together until combined with the consistency of a light glaze that can coat a spoon.
- Add the wings to the mixture; coat evenly with honey-garlic glaze. Remove and set aside.
- To assemble the sandwich, place the roll cut-side up on a flat surface and add half the ranch dressing.
- Add the cabbage slaw, followed by the chicken wings.
- Spoon any remaining honey glaze over the wings.
- Top with the remaining ranch and the second piece of bread.